Raspberry Lemon Tart

Ingredients

• 1 Cup Almond flour
• 1 Egg
• ¼ Cup Erythritol
• 1/4v Cup butter

Custard

•  3 Eggs yolks
•  1 Cup coconut cream or heavy whipping cream
•  1 Teaspoon gelatine
•  1 Lemon zest
•  1 Teaspoon vanilla
•  1 Tablespoon sweetener

METHOD

1. Combine almond, egg, erythritol and butter. Press into a mini tart pan and bake for 12-15 mins at 180 degree Celsius.
2. Remove and let it cool.
3.  Heat cream on medium heat until it slowly starts to bubble.
4.  Stir in egg yolks and whisk.
5.  Add vanilla, lemon zest and gelatine remove from heat and keep stirring for 2 minutes.
6.  Put on stove on low heat, leave to cool.
7.  Add to tarts, leave to cool completely.
8. Add berries (optional).